The Canning Department requires that the exhibitors pre-enter by showing all classes on the entry form which you feel 'might' be entered. Entry tags can be prepared in advance. Entry forms must be received no later than September 6, 2016. Entries will be taken on Saturday, September 10, 2016 from 10:00 A.M. to 2:00 P.M. at the Coolidge Hall Building.

ALL OPEN CLASSES

Rules & Regulations

Please Also Read General Rules for Family Living Center under the Craft Department

ENTRIES SHOULD BE BROUGHT TO THE COOLIDGE HALL ON SATURDAY, SEPTEMBER 10, 2016 FROM 10:00 A.M. TO 2:00 P.M.

Canning must be of current year's productions and made by the exhibitor. Produce does not have to be grown by exhibitor.

All classes are to consist of TWO identical jars, unless otherwise stated.

The jars in each entry must be identical in all respects; i.e. size, shape and mouth size. All jars must have a tight fitting metal lid with screwband or glass top. Commercial lids will not be accepted.

Each jar must be labeled with the name of the product. Note type of processing and amount of time processed on front of jar. (On canning label, if space allows. Water bath or pressure canner.)

Owner's name and address must be clearly written on the underside of each jar for identification.

MISLABELED PRODUCTS WILL NOT BE ACCEPTED.

ALL PRODUCTS, INCLUDING JAM, SHALL BE SEALED AS THE U.S.D.A. RECOMMENDS. REFER TO "BALL BLUE BOOK."

Each entrant will be limited to 15 entries and each exhibitor may make only one entry in each class. Example: B7 is a class, B8 is a class. If your entry belongs in a specific class it must be entered into that class and not as "ANY OTHER".

DECORATIVE COVERINGS AND BASKETS SHOULD NOT BE USED EXCEPT IN CLASS A8.

Classes A3-A7, B22-25, C1-D5, G1-L3 will be opened for tasting by judges. It is recommended that jellies, jams and preserves be put in half pint size containers.

PLEASE INCLUDE on an 8 1/2 " x 11" page, the recipe of each entry in these classes. One recipe per sheet. Note name and class number on each recipe sheet.

All exhibits must be removed on Tuesday, October 11, 2016 between 2:00 p.m. to 5:45 p.m. All jars left will become property of Coolidge Building, and we can not be responsible for their return.

ALL DECISIONS MADE BY THE JUDGES ARE FINAL AND WILL NOT BE AMENDED.

Classes A - K

Awards: FIRST $10.00 SECOND $7.50 THIRD $5.00

CLASS - CLASS A1-A7 ARE NOT TO BE IN BASKET

CLASS A

Collection 3 jars of fruit, 1 jar each of 3 kinds

Collection 3 jars of vegetables, 1 jar each of 3 kinds

Collection of 3 jars of jam, all different, 1 jar each

Collection of 3 jars of jellies, all different, 1 jar each

Collection of 3 jars of preserves, all different, 1 jar each

Collection of 3 jars of pickles, all different, 1 jar each

Collection of 3 jars of relishes, all different, 1 jar each

Best Collection of 5 jars, arranged in a basket. Each jar must be a different product. 1 jar each. Collection should represent a theme of the exhibitor's choice.

Awards: FIRST $5.00 SECOND $3.00 THIRD $2.00

CLASS - 2 JARS EACH

CLASS B

Sauerkraut

Beans, Kentucky Wonder - not pickled

Beans, Snap, green - not pickled

Beans, Snap, yellow - not pickled

Beets, sliced

Beets, whole

Carrots, sliced

Carrots, whole

Corn, off the cob

Peas

Peppers - not pickled

Squash, summer

Squash, zucchini

NOTE: In classes B-14 through B-25: Be aware that any time a nonacid vegetable is added to tomatoes, it must be pressure processed unless vinegar or other acid is added.

Tomato Sauce (recipe required)

Tomatoes, peeled, whole

Tomatoes, peeled, quartered

Tomatoes, stewed - recipe required

Tomato juice

Tomato puree

Tomato & Zucchini combined

Spaghetti Sauce (recipe required)

Ketchup

Bar-b-que Sauce

Salsa (recipe required)

Fruit Salsa (recipe required)

Garden Special (a combination of vegetables)

Any other vegetable

CLASS C

Pickles, sweet

Pickles, sour

Pickles, dill

Pickled Beans

Pickled peppers

Pickled Beets

Bread & butter pickles

Mustard pickles

Pickled Garden Combo

Other pickled vegetables

CLASS D

Relish, sweet

Relish, corn

Fruit relish

Piccalilly

Relish, other

CLASS E

Soup, same variety (recipe required)

CLASS F

Blueberries

Cherries

Peaches, sliced

Peaches, halves

Pears, sliced

Pears, halved

Plums

Citrus Fruit

Fruit Special (combination of fruits)

Applesauce, with skins

Applesauce, without skins

Fruit juice

Any other fruit

CLASS G

Grape Jelly - Concord

Grape Jelly - other - (no Concord grapes)

Apple Jelly

Herb Jelly

Pepper Jelly

Other Jelly

CLASS H

Strawberry Jam

Raspberry Jam

Blueberry Jam

Peach Jam

Grape Jam

Plum Jam

Blackberry Jam

Other

CLASS I

Preserves - Strawberry

Preserves - Other

Conserve

Chutney

Marmalade

CLASS K

Apple Butter

Fruit Butter

Special Classes

Brandied fruits, also commonly known as "Crocked Fruits" or "Friendship Fruits", include any fruits which have been fermented in sugar and/or alcoholic spirits. Recipe must be included on an 8 1/2 " x 11" sheet. Note name and class number on each sheet.

CLASS - 2 JARS EACH

CLASS L

Brandied peaches

Brandied pears

Brandied fruit

Special Awards

A special award will be presented by the
Essex Agricultural Society
for Best of Show.

The Essex County Co-Op will present a canning kit to
the NOVICE EXHIBITOR
with the highest total number of points.

Dawson's True Value Hardware Of Topsfield And
Beverly will present a case of Ball Canning Jars for
Best of Show

A case of canning jars will be awarded to the Senior
Exhibitor with the highest amount of points.

A case of canning jars will be awarded to the Junior
Exhibitor with the highest amount of points.

Rules & Regulations

Entry must be a single covered glass jar: half pints, pints or quarts.

Label will include the contents of the jar.

The owner's name and address must be clearly written on the underside of the jar for identification.

Each exhibitor may make only one entry in each class.

JARS WILL BE OPENED FOR TASTING.
Judging will be based upon:

Overall appearance.

Taste of contents.

Texture of fruit.

Composition of mixture.

Judging Criteria

**IMPORTANT NOTE**

All vegetables, except tomatoes, must be pressure processed. For fruits, tomatoes and pickled vegetables, use a boiling water bath canner. Tomatoes should be done by hot pack method per recommendation of Massachusetts Cooperative Extension Service.

PLEASE USE U.S.D.A. STANDARDS. REFER TO "BALL BLUE BOOK."

SOME OF THE CRITERIA THE JUDGES WILL BE CONSIDERING ARE:

How well rules were followed.

Processing method and time

Mold or obvious spoilage

Condition of the product, consistent size, color

Color of product, clarity of liquids

Condition of seal. POOR SEALS ARE ELIMINATED WHEN JUDGING. STICKY JARS WILL NOT BE ACCEPTED.

Packing

Overall appearance. Jars and covers must be clean.

Judges look for equal quality in taste in all entries in classes A-3 through A-7.

Wreaths Across America

December 12, 2016 4:30 pm until 7:30 pm

Topsfield Fair will once again host the Wreaths Across America caravan as they proceed to Arlington National Cemetery. We welcome ALL to come and experience the arrival as they enter through the Main Gate of the Topsfield Fairgrounds.
REMEMBER-HONOR-TEACH